|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 37g||47%|
|Saturated Fat 23g||116%|
|Total Carbohydrate 64g||23%|
|Dietary Fiber 2g||9%|
|Total Sugars 61g|
|Vitamin C 19mg||95%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)Save Recipe
This soursop ice cream will improve your day, whether as a co-star or a solo act. It's the kind you eat before and after dinner or any time you need a bit more joy. It doesn't require many ingredients, comes together without an ice cream machine, and can be customized to your soul's desire with your favorite diced add-ins and swirls.
Soursop is green and prickly on the outside with smooth, creamy white flesh and black seeds. The pineapple-influenced citrusy apple-strawberry adventure is called graviola, guanábana in Latin America, or corossol in Haiti. People across the Caribbean and Central and South America enjoy this tangy, sweet, sour tropical gem raw and in juices, cocktails, custards, smoothies, syrups, milkshakes, and more.
Soursop flesh is soft enough to eat with a spoon and is sometimes mistaken for the sweeter, more heart-shaped cherimoya, which doesn't have soursop's soft, pointy spines. If beyond its native climate, guanábana pulp is often available in the frozen section of Caribbean or Latin markets.
This ice cream recipe expands on soursop's natural creaminess with heavy cream and sweetened condensed milk, and its sweet tang with fresh lime juice. While this recipe can be prepared in an ice cream machine, you can still produce a rich, creamy treat with a hand mixer or a whisk if you're down to put your back into it to get that dreamy texture.
Serve this ice cream alongside or a la mode for pastry, pie, rum cake or citrus pound cake. You will not be disappointed.
2 cups heavy cream
14 ounces sweetened condensed milk
1 tablespoon lime juice
1 teaspoon vanilla extract
1 pinch salt
2 cups soursop or guanábana pulp, fully defrosted (if frozen)
Steps to Make It
Gather the ingredients.
Add heavy cream to a mixing bowl, if using a hand mixer, or the bowl of a standing mixer.
Beat heavy cream on medium speed until dense stiff peaks form. This can take 7 to 10 minutes.
Fold whipped cream into sweetened condensed milk.
Add lime juice, vanilla extract, salt, and soursop pulp. Fold together until creamy. Do not over mix.
Pour into a flat, freezer-safe container, cover with plastic wrap, and freeze for at least six hours, preferably overnight.
- Place your mixing bowl mixer blades in the freezer for at least 30 minutes while assembling ingredients to keep the heavy cream cold during beating.
- If you have a fresher, greener soursop, it may be easier to cut and scoop the flesh out. A riper, darker fruit will be juicier and easier to peel.
- To clean fresh soursop: slice in half, remove the stem, and scoop out the flesh and seeds, placing them in a medium bowl. Remove and discard the seeds. Puree with a blender or food processor and strain with a sieve or cheesecloth before folding into the cream base.
- Chunky Soursop: Fold 1/2 cup of diced strawberries, raspberries, mango, or pineapple into your mixture with the soursop pulp.
- Orange Soursop: Use 1 1/2 tablespoons of fresh-squeezed orange juice instead of lime juice.
How to Store
- Store in a freezer-safe container with a tight lid.
- Homemade soursop ice cream can be stored in a freezer for up to three months.